Fennel Corn Chowder Recipe - Cooking Index
Fennel Corn Chowder Recipe - Cooking Index
This soup is a meal -- lunch or dinner. Serve it with corn muffins or sourdough bread and everyone will be happy. I usually make this soup when corn is in season, you can use frozen corn, but don't allow it to cook too long or it will get tough.
Courses: Soup| 6 | Pepper bacon slices - diced | |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 | Yellow onion - diced | |
| 1 | Fennel bulb - diced (large) | |
| 4 | Garlic cloves - chopped | |
| 1 tablespoon | 15ml | Flour |
| 4 cups | 948ml | Chicken stock |
| 4 cups | 584g / 20oz | Potatoes - diced (large) |
| Kernels cut from 5 ears corn - (abt 2 cups) | ||
| 1 cup | 237ml | Heavy cream |
| 1/4 cup | 59ml | Cayenne sauce |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a very large stockpot, cook diced bacon until crisp. Add vegetable oil and heat. Add onion, fennel, and garlic and saute until tender, about 2 minutes. Add flour and stir while cooking for about 1 minute. Slowly add the chicken stock, whisking constantly to avoid lumps. Add diced potatoes and cook until barely tender.
Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Serve hot. Use less cayenne sauce if you want a less spicy soup.
This recipe yields 6 servings.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.